30 minutes

A while ago, I saw a recipe that uses cauliflower instead of arborio rice to make risotto. Not only is it healthier, it is also so much easier to make! No need to stand at the stove to stir and stir, no need to ladle in stock bit by bit, and no need to fuss about getting the rice to the perfect consistency. But you’d still end up with a delicious plate of ‘risotto’ and a low-carb one too!

The only difference is that you will not get that creamy texture of risotto. Not with this recipe because it is vegan and whole30 compliant. I’m sure it can be achieved by subbing stock with heavy cream and grated parmesan cheese. That would make it more of a Keto meal, and a really yummy one too! 🙂

Lychees are one of my favourite tropical fruit, but the husband isn’t a big fan of it. So I have not eaten it for years! But when I saw someone posted…

30 September, 2015

Creativity That Nourishes, Food That Brings People Together

Mummy of 2 beautiful and cheeky daughters, wife of a wonderful husband, and a counsellor by trade. My family and I live in Sunny Singapore, also known as a foodie's paradise. Write to me at kaysharonlam@gmail.com